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eBook Introducing Food Science, Second Edition epub

by Robert L. Shewfelt,Alicia Orta-Ramirez,Andrew D. Clarke

eBook Introducing Food Science, Second Edition epub
  • ISBN: 1482209748
  • Author: Robert L. Shewfelt,Alicia Orta-Ramirez,Andrew D. Clarke
  • Genre: Other
  • Subcategory: Medicine & Health Sciences
  • Language: English
  • Publisher: Routledge; 2 edition (September 16, 2015)
  • Pages: 464 pages
  • ePUB size: 1742 kb
  • FB2 size 1646 kb
  • Formats lit rtf mobi docx


by Robert L. Shewfelt (Author), Alicia Orta-Ramirez (Author), Andrew D. Clarke (Author) & 0 more. Robert L. Shewfelt is professor emeritus of Food Science and Technology at the University of Georgia.

by Robert L. ISBN-13: 978-1482209747. He taught more than 10 courses at the university including Freshman Seminars on Chocolate Science and Coffee Technology. He also taught a Food Processing Lab as a virtual food company where each student had a position in the company that designed, manufactured, and tested the quality of four distinctly different processed food products.

Robert L.

Approximately 60 new tables and figures.

The text introduces the basics of food science and then building on this foundation, explores it sub-disciplines

Introducing food science Shewfelt, Robert L. Orta-ramirez, Alicia Clarke, Andrew D. Taylor&Francis 9781482209747 : Written as an introductory food science textbook that excites students an. The text introduces the basics of food science and then building on this foundation, explores it sub-disciplines. The well-rounded presentation conveys both commercial and scientific perspectives, providing a true flavor of food science and preparing students for future studies in this field.

Discover new books on Goodreads. Robert L Shewfelt, Alicia Orta-Ramirez. See if your friends have read any of Alicia Orta-Ramirez's books. Alicia Orta-Ramirez’s Followers. None yet. Alicia Orta-Ramirez. Want to Read savin. ant to Read. Shewfelt, Alicia Orta-Ramirez, Andrew D. Clarke. As daily consumers of foods and beverages, everyone has opinions and interests about their diet choices. However, many questions about food are often non-technical and, therefore, defy technical answers. Introducing Food Science addresses a range of food issues facing today's consumer, proceeding from a general and student-friendly discussion to an in-depth technical overview of the basic principles of food science.

Introducing Food Science. By Robert L. Clarke

Introducing Food Science. 437 pages 120 B/W Illus. Approximately 60 new tables and figures. New section at the end of each chapter with problems, exercises to test comprehension. Now includes a glossary. Clarke Robert L. Shewfelt is professor emeritus of Food Science and Technology at the University of Georgia

Robert L. With an easy-to-read format and innovative sections such as Looking Back, Remember This!, and Looking Ahead, it quickly became popular with students and professors alike.

Introducing Food Science authored by Robert L. Shewfelt, Alicia Orta- Ramirez and Andrew . larke overviews the food issues, basic principles of food science, commercial food products and food labelling, packaging and recent trends in the principles of nutrition

Introducing Food Science authored by Robert L. larke overviews the food issues, basic principles of food science, commercial food products and food labelling, packaging and recent trends in the principles of nutrition. The Section I emphasises on food safety issues, healthiest foods and on the foods we eat. Food safety on issues gives insights on foods in the news, unsafe foods, harmful microbes, hazards when food goes bad from the journalist point of view to the classrooms.

Writtenas an introductory food science textbook that excites students and fosters learning, the first edition of Introducing Food Science broke new ground. With an easy-to-read format and innovative sections such asLooking Back, Remember This!, and Looking Ahead, it quickly became popular with students and professors alike. This newly revised second edition keeps the features that made the first edition so well liked, while adding updated information as well as new tables, figures, exercises, and problems.

See What’s New in the Second Edition:

New chapter Sustainability and Distribution Approximately 60 new tables and figures New section at the end of each chapter with problems / exercises to test comprehension Now includes a glossary

The book consists of four sections with each one building on the previous section to provide a logical structure and cohesiveness. It contains a series of problems at the end of each chapter to help students test their ability to comprehend the material and to provide instructors a reservoir for assignments, class discussions, and test questions. At least one problem at the end of each chapter involves a calculation so that students can strengthen their quantitative skills. The text introduces the basics of food science and then building on this foundation, explores it sub-disciplines. The well-rounded presentation conveys both commercial and scientific perspectives, providing a true flavor of food science and preparing students for future studies in this field.

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